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September 8, 2020

A Honey of a Recipe

Apples and honey on a wooden background

Honey-Glazed Roast Pork with Glazed Apples

Thinking about honey reminded me of a dish I had at a Boston restaurant one fall.

We spent a crisp, sunny afternoon walking the Freedom Trail and ended up at charming little restaurant. The special was a pork roast glazed with honey and cooked with fragrant apples. This recipe is very similar to that dish. Cider would be delicious with this! If you prefer wine, I would suggest an off-dry, fruity, low tannin wine to pair with this dish. Perhaps a chardonnay or a pinot noir. It makes four sweet and savory servings.




Honey-Glazed Roast Pork with Apples
2 ½ lb. pork loin roast, tied
2 tablespoons honey
4 sprigs rosemary
4 sprigs thyme
6 tablespoons unsalted butter, cubed
2 medium yellow onions cut into 8 wedges each
2/3 cup dry apple cider
5 tart apples, cored and quartered

Preheat oven to 350 degrees. Place the pork in a large roasting pan and season with salt and pepper. Drizzle the honey over the pork, then arrange the herbs on top. Scatter cubes of butter over the pork. Arrange the onions around the pork. Pour the cider into the pan and bake until a thermometer reads 120, about 45 minutes. Scatter the apples around the pork and bake until the fruit is tender and the pork is golden brown. The thermometer should reach 160. Remove from the oven and let rest for 20 minutes. To serve, cut the pork into slices and serve with the baked apples and onions. Drizzle with pan juices before serving.

August 25, 2020

Cherry Tomatoes Fresh From Buckhorn Inn Garden

Don’t you love those luscious, sweet, end-of-summer cherry tomatoes?  They pop in your mouth with such bright flavor.  We have grown several varieties of these small tomatoes here at Buckhorn Inn.   One of the most prolific this year was our  heirloom Yellow Pear tomatoes.  They fruit is bright yellow and they are deliciously tangy.  We also have had great success with Shimmer, Honeycomb, Napa Grape, Mighty Sweet, and Black Pearl.  They look beautiful served together in a salad!  Our chefs also have enjoyed using them in “farmer’s omelets” showcasing our garden-fresh veggies. http://www.burpee.com/vegetables

Cherry tomatoes look like little jewels!

Each tomato has a slightly different flavor profile.

Tomato History

Food historians believe cherry tomatoes are a modern version of South American wild tomatoes.  According to archeological evidence, Central American farmers grew the first domestic strains of these small tomatoes.  The Incas and Aztecs farmed tiny pea-size fruit around 700 A.D.  You may not realize that large tomatoes are actually a mutation of the cherry varieties.  The first cultivated tomatoes were berry-small and housed only two cavities for seeds.

We do not know who gets credit for bringing tomatoes to Europe.  The first description of small tomatoes in print appears in a 1623 illustrated book of plants.  The fruits reached wild popularity in the 1970s when British chain Marks & Spencer worked with local growers and food scientists to develop a new cherry tomato that was very sweet and shelf-stable.

We hope you are enjoying a bountiful crop!  If you have more tomatoes than you can use fresh, why not oven dry some of them?  That is what we have been doing.  These little flavor bombs are great for salads, pasta topping, or snacking.   They burst with intense tomato flavor.  And it couldn’t be more easy.

Oven-Dried Cherry Tomatoes

35 cherry tomatoes

1 Tablespoon of salt

Herbs, optional

Preheat oven to 200 degrees.  Line a baking sheet with parchment paper.  Cut tomatoes in half horizontally and place on the sheet, sides touching and cut side up.  Sprinkle with salt and let sit about 30 minutes.  Sprinkle with chopped basil, oregano, or parsley.  Bake for 2 1/2 to 3 hours until the halves are about 3/4 of their original size and are deep red in color.  You may keep them for a month or so in an airtight container in the refrigerator or they may be frozen.

August 10, 2020

Sangria Is A Perfect Summer Refresher

Several guests have mentioned how much they used to enjoy the Chef’s Inspiration Sangria as a weekend special at Buckhorn Inn.  While current challenges have prevented us from serving it this summer, we are prompted to share recipes with you. 

Sangria can be made with either red or white wine.

This fruity wine punch is perfect for a summer aperitif.

Sangria is a drink which originated in 18th century Spain.  The original version used red wine, hence the name which literally means “bloodletting” in Spanish.  The punch was poplar in colonial America, but largely disappeared in the States by the early 20th century.  The iced version of the drink was reintroduced to the U.S. through Spanish restaurants in the 1940’s.  It achieved a wider popularity during the 1964 World’s Fair in New York.

Each region of Spain has its own version of this wine and fruit punch.  The traditional version is made with red wine with a variety of fruits and sweeteners.  Spanish Rioja wine, made from the Tempranillo grape, is a good choice.  Recently a version of the drink made with white wine has become popular.  Any type of dry white wine may be used.  http://www.foodandwine.com/drinks/


Red Wine Sangria

1/2 cup water

1/2 cup sugar

2 bottles of dry red wine

1/2 cup brandy

1/2 cup orange juice

2 limes, sliced

1 lemon, sliced

1 orange sliced

Club soda

Ice cubes

Bring water and sugar to a boil.  Cook 3 minutes or until the sugar is dissolved.  Cool.  In a large pitcher stir together wine, brandy, orange juice, and sugar syrup.  Refrigerate, covered overnight.  A few hours before serving, stir in sliced fruit.  When ready to serve, fill glasses with ice.  Fill glass 2/3 with sangria and top off with club soda.  Garnish with fresh fruit and mint leaves. About 12 servings

White Wine Sangria

1 cup water

1 cup sugar

2 bottles dry white wine (unoaked Chardonnays or Chenin Blancs are good choices)

1/2 cup orange liqueur such as Cointreau

1 lemon, sliced

2 limes, sliced

2 oranges, sliced

Club Soda

Ice Cubes

Bring water and sugar to a boil.  Simmer 5 minutes.  Cool.  Stir syrup, wine and liqueur together, cover and chill.  Before serving pour wine into a pitcher.  Stir in fruit.  Serve over ice, topping each glass with the Club Soda.  About 12 servings.

These recipes make great starts for your own experiments with different wines and fruits.  We would love to see the recipe you develop for your very own house sangria!

July 13, 2020

Celebrate Summer with Pesto

Fresh goat cheese in rustic style

This is the time of summer when the basil in our garden here at Buckhorn is ready to pick.  Combining it with dairy creates the perfect appetizer for a summer evening out on the patio.  This recipe is from the 1988 edition of Easy Entertaining with Marlene Sorosky.  I have made it many times and served it with a variety of crackers.  A good wine pairing might be an Australian sauvignon blanc.  The green, herbaceous notes of the wine complements the pesto flavors and the bright acidity will act as a palate cleanser.  This recipe serves 16.






2 large garlic cloves, peeled

2 cups (about 2 ounces) basil leaves (note:  if you blanch them a few seconds in boiling water and then plunge in ice water the basil leaves will retain their emerald green hue)

2/3 cup grated parmesan cheese

2/3 cup chopped walnuts

¼ cup olive oil



11 ounces cream cheese at room temperature

¾ cup ricotta cheese (about 6 ounces)

8 ounces goat cheese

3 eggs, at room temperature

½ cup sour cream


To make the pesto, mince garlic in a food processor.  Add basil, cheese, and walnuts and process until ground.  Add oil and process to a thick paste.


To make cheesecake, butter an 8 ½” springform pan.  Preheat oven to 350 F.  Mix together cream cheese, ricotta, and goat cheese until well blended.  Mix in eggs until thoroughly incorporated.  Add sour cream and process until well blended.  Pour into springform.  Bake for 45 to 55 minutes.  The top will be golden and the center will still jiggle.  Remove to rack and cool completely.  When ready to serve, remove sides of pan and spread pesto evenly over the top.  Sun dried tomato strips make a lovely garnish.  Sit back and wait for the compliments!

May 18, 2020

Why Are They Called “Salads”?

Today we picked a mix of beautiful greens for salads for our dinner guests.  The bowl of colorful greens had us wondering about the origins of this dish.

Fresh, beautiful greens are the start of many delicious salads.

These greens only need a drizzle of a flavorful dressing.

The word “salad” comes from the ancient Latin word “sal” for “salt”.  In ancient times, salt was an important ingredient in dressing.  You might be surprised to learn that ancient Romans and Greeks enjoyed raw vegetables with dressing.  Typically the vegetables would be dressed with vinegar, oil, herbs, and salt.  “Salata” literally means “salted herb”.  The dish became more complex over time.  In the 1700’s chef’s began to create composed salads with layers of ingredients.  

Today any entrée or side dish that is composed of a mixture of ingredients and intended to be eaten cold is a salad.  Some recipes are world famous.  Master chefs of the International Society of Epicures in Paris voted Caesar Salad as the greatest recipe to originate from the Americas in 50 years.  The Cobb was invented at the Brown Derby restaurant in 1937.  Crab Louie began appearing on menus at the turn of the 20th century.  Nicoise features garlic, tomatoes, anchovies, black olives, capers, and lemon juice.  It is named for the city of Nice, France.  A private party for the pre-opening of New York’s Waldorf Astoria Hotel on March 13, 1893 led to the first serving of Waldorf Salad. http://www.whatscookingamerica.net

The recipe below could be the start of your own famous salad!  Fresh mixed greens and vine-ripened tomatoes.  Just add a drizzle of lemon basil dressing and you will enjoy a taste of summer.

Lemon Basil Dressing for Salads

 ¼         Cup     Diced onions

1          Tbl       Minced garlic

1          Tsp      Dijon mustard

½         Cup     Fresh basil leaves

1          Tsp      Salt

½         Tsp      Pepper

1          Tbl       Sugar

¼         Cup     Mayonnaise

½         Cup     Lemon juice

Combine the ingredients above in mixing bowl of food processor.

Add slowly while processing:

1 ½      Cups    Combined Olive and canola oil

Chill and serve over salad greens.

Yield: About 2 cups

March 2, 2020

Mulligatawny Soup is a Guest Favorite

Are you familiar with mulligatawny soup?  It is new to many of our guests, but once they sample it, it becomes one of their favorites!  Mulligatawny is a soup with South Indian roots.  The name originates from a Tamil word and loosely means “pepper water” or “pepper broth”.  

The original version made popular in Madras was vegetarian.  It was originally prepared with peppers, hence the name.  Indian cooks made the recipe to fulfill the British desire to have a soup course.  It became popular with employees of the East Indiana Company during colonial times.  In the 1800s British cookbooks began to feature many different variations on the recipe, some with meat.  Several brands of tinned soup became available.  The noted explorer Dr. David Livingstone took mulligatawny paste with him into the deep interior of Africa.  http://www.livehistoryindia.com

Mulligatawny soup has many variations . . .all delicious!

A warm bowl of soup is perfect on a raw spring day.

Mulligatawny is a rich curried soup.  The recipes have changed to suit differing tastes in Western culture.  It is usually made with chicken stock, although vegetable stock may be used.  Apples add a sweet/tart note to the vegetables.  Almonds, raisins, and coconut milk are often added.  Freshly grated ginger is best in this recipe although powdered ginger may be used.  This soup blends British tastes with Indian spices.  We hope you savor this delicious soup.  

Mulligatawny Soup Recipe










Chicken, cut up or quartered



Water or chicken broth, unsalted



Diced celery



Diced onion



Diced carrots



Diced tart apples



Peeled and diced turnips



Diced tomato






Curry powder



Ground ginger



Black pepper











Combine all ingredients in a stock pot and bring to
boil. Slow boil for 45 minutes. Remove chicken
from pot and let cool. Pick meat from chicken,
discarding skin and bones. Return meat to pot.
Cook until vegetables are tender. Taste and correct seasonings. Serve steaming hot and topped with a spoon of plain yogurt.


Yield: 10-12 servings

January 14, 2020

Steak and Mushroom Pie is a Comfort Food

A rich and meaty steak and mushroom pie is nourishing and comforting on cold winter days!  It is possible that the ancient Greeks were the first to use meat to fill a pastry crust.  According to  http://www.houseofnasheats.com the dish was called a “coffin” in northern Europe.  During Medieval times magpies were a popular filling and thus the  dish became known as a “pie”.  Early settlers brought savory meat pie recipes with them to North America.  The Americans, however, used a much deeper dish.  They called it a “pot pie”.  

Steak pies are popular today in Scotland during Hogmanay, the celebration of the New Year.  The recipe below is adapted from Jeff Smith’s The Frugal Gourmet Cooks American.  He says this recipe is an Old English favorite that remained popular with colonists.

Fried potatoes and peas also are standard sides.

Steak and Mushroom Pie

3 slices bacon cut into large dice

1 1/2 lb. chuck steak cut into 1/2″ pieces

1 1/2 cups beef broth

1/2 cup Madeira wine

2 cloves garlic, crushed

1 lb, fresh mushrooms, lightly sautéed in butter

2 tablespoons chopped yellow onions

3 tablespoons chopped parsley

1 teaspoon thyme leaves

1/2 teaspoon sage

salt and pepper to taste

3 tablespoons each butter and flour cooked to form a roux

1 double pie crust

Preheat oven to 375.  Brown the bacon and remove from the pan.  Brown the beef in the bacon fat.  Add enough beef stock to cover and simmer the meat, covered, for about 30 minutes.  Add the remaining ingredients, except for the roux, and cook for 15 minutes.  Thicken the sauce with the roux.  Roll out the crust to make 4 individual pot pies or one large pie.  Fill the bottom crusts and top with the upper crust.  Bake for 45 minutes until the crust is brown and flaky.  Serves four.  As Jeff Smith notes, “A good dry wine and a big salad is about all you need to complete this fine English meal.”

“The Frug” goes on to suggest using this basic technique with other fillings.  Perhaps lamb and artichoke pie?  Or chicken curry pie?  Maybe even a vegetable pie!  The possibilities are nearly endless.  

The team at the Buckhorn Inn is sending you wishes for a happy, healthy, and delicious New Year!


October 22, 2019

Pan-Roasted Pork Chops with Creamy Cabbage and Apples

Pork paired with apples is a classic combination.  The apples contribute a touch of sweetness and flavor to the chops and match well with the cabbage.  Mashed sweet potatoes would make a lovely autumnal starch to pair with this dish.  Pour yourself a glass of Riesling and say welcome to fall!

Pan-Roasted Pork Chops with Creamy Cabbage and Apples 

¼         Cup     Plus 1 tablespoon olive oil

4                      Thyme sprigs

1                      Garlic clove, coarsely chopped

4                      12-ounce bone-in pork loin chops     

3                      Thick slices of applewood-smoked bacon, cut into ½ inch dice

2          Tbl       Unsalted butter

½                     savoy cabbage, thinly sliced crosswise

1                      Granny Smith apple-peeled, cored and cut into 1/2–inch dice

1          Tsp      White wine vinegar

1          Tbl       Dijon mustard

¾         Cup     Heavy cream

¾         Cup     Milk

            Salt and freshly ground pepper


In a large, shallow dish, combine ¼ cup of the olive oil with the thyme sprigs and garlic.  Add the pork chops and turn to coat with the marinade.  Refrigerate overnight. 

In a large skillet, cook the bacon over the moderate heat, stirring a few times, until browned, about 4 minutes; pour off the fat.  Add the butter and cabbage to the skillet, cover and cook over moderate heat, stirring occasionally, until the cabbage is tender, about 7 minutes.  Add the apple and vinegar, cover and cook, stirring occasionally, until the apple is tender, about 5 minutes.  Stir in the mustard and cream and simmer uncovered over moderate heat until the cream has thickened, about 3 minutes.  Season with salt and pepper, cover and keep warm. 

Preheat the oven to 325 F.  In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering.  Remove the pork chops from the marinade; discard the thyme sprigs and scrape off the garlic.  Season the chops with salt and pepper and add to the skillet.  Cook over moderately high heat until richly browned, about 3 minutes per side. 

Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center.  Transfer the pork chops to plates and serve with the cabbage. 

Yield:  4 servings

September 9, 2019

You Will Want to Eat “Olive” this Bread!

Much like cilantro, the olive is a food that you either love or hate.  We happen to love the chewy, rich fruit of the olive tree and use them in many recipes.  This delicacy has a long history.  Research indicates that olives were first cultivated more than 7,000 years ago in the Mediterranean.  They were grown commercially in Crete as long ago as 3000 BC.  Spanish travelers brought olives to plant in Peru, Chile, and Argentina.  Spanish missionaries planted the tree in California, the start of a highly successful commercial crop.  

Black olive lends a rich flavor and texture to this bread.

Black olives are nutritious as well as delicious.

Oil from olives was once considered sacred, symbolizing wisdom, fertility, power, and purity.  The olive branch is still a symbol of peace.  The fruit is nutritious, too.  Olives, and their oil form an integral part of the Mediterranean diet which may help us live healthier lives. They are low in cholesterol, a good source of dietary fiber, and rich in iron and copper.  They are a good source of monounsaturated fatty acid and antioxidants.  Whether you eat them for health benefits or taste benefits, we are sure you will love this bread!

Olive Bread 

Preheat oven to 375 degrees F.

In an electric mixer, combine:

1          Cup     All-purpose flour

1          Tbl       Dry yeast

2          Tbl       Olive oil

1          Tbl       Salt


Add and mix until smooth:

1 ½      Cups    Warm water


Add (1 cup at a time) approximately 2 ½ cups flour or until a pliable dough is formed. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl, loosely cover and let rise until double in size.


In a food processor, process until smooth and set


1          Cup     Black olives

2                      Cloves Garlic

1                      Shallot

1/4       Cup     Olive oil

Zest of 1 lemon

When doubled in size, press down dough. Divide

into thirds. Form flat rectangle. Spread part of

olive mixture on each dough. Roll up jellyroll

fashion. Pinch seams. Put on a greased and corn-

mealed baking sheet. Let rise until almost doubled.

Cut 2 or 3 diagonal slashes in each loaf. Bake 20-

25 minutes or until golden brown.


Yield: 3 loaves

August 16, 2019

Roasted Tomato-Crab Bisque with Cheddar Toasts

Organic ripe tomato cluster in a greenhouse

What says Buckhorn Inn dinner more than a flavorful bowl of soup?  And what says summer more than fresh ripe tomatoes from the garden?  With end-of-summer tomatoes so plentiful, now is the time to make this soup and transport yourself back to Buckhorn Inn—if only for dinnertime.

Heat oven to 400 F.

4                      Tomatoes, cut in half

1          Cup     Celery, diced small

1          Cup     Onion, diced small

1          Tbl       Garlic, minced

2          Qts      Clam or chicken broth

8          Oz       Lump crabmeat

1                      Bay leaf

1          Tsp      Thyme

1          Tsp      Fennel seeds

1          Cup     Heavy cream

Salt and pepper to taste

Roast tomatoes drizzled with olive oil in 400 F. oven until starting to blacken, about 30-40 minutes.  Let cool and remove skins.  Puree in food processor.  Sauté celery, onion and garlic in butter until tender.  Add clam or chicken broth, crabmeat, bay leaf, roasted tomato puree, thyme, fennel seeds.  Bring to boil and simmer until vegetables are tender.  Thicken slightly with flour and butter roux.  Add 1 cup whipping cream.  Salt and pepper to taste.

Cheddar Toasts:  Slice French bread into ½ inch thick slices.  Top with sharp cheddar cheese slices and chopped parsley.  Toast until cheese melts.  Serve bisque topped with Cheddar Toasts.


Yield:  10-12 servings